The story
In the lively Eaux-Vives district of Geneva, Arakel is a restaurant that hums with urban energy. Chef Paul Cabayé, a native of Reims and a Cuisinier d’Or winner in 2021, leads the kitchen with a philosophy rooted in seasonal produce, precise technique, and a deep respect for ingredients. His cuisine is sensitive and legible – built around vegetables, citrus, marine notes, and local terroir.
The menu evolves every three weeks, driven by the team’s inspirations and the best products of the moment. The open kitchen concept lets diners watch the action, while the “iconic” chef’s table places guests directly at the workbench of Paul, Jordan, and Davide. This immersive approach, combined with a warm, unpretentious atmosphere, makes for a genuinely authentic dining experience.
The restaurant’s recognition by the Michelin Guide with one star in 2026 confirms the quality of Cabayé’s precise, modern cuisine. During warmer months, the terrace offers a chance to extend the meal under the open sky. Arakel is a lively, vibrant culinary destination – a place where the pleasure of the table comes first.
Recognition
Ambience
Details
History
High quality cooking
The Arakel, our Discovery of the Year in Western Switzerland 2025, is usually fully booked in the evenings. But if you get lucky, there is no sense of stress among Chef Quentin Philippe and his small brigade, even during peak service. In the open kitchen, they work in a relaxed and precise manner, and what the competent service brings to the tables convinces from A to Z – only one menu is offered, with four or six courses. The refreshing and slightly sweet start features strips of spider crab under a cloud of grapefruit with saffron, candied lemon, and pomelo. Subtle sweetness also serves as a kind of guide through the menu – for example, in the wonderful onion soup with truffle from the Drôme and Gruyère. The chef skillfully serves the sea bass in mussel sauce and beurre blanc with clementines, and the tender pigeon with land cress, aromatic shiso leaf, and a rich reduction. The formidable finale consists of honey ice cream over buckwheat espuma and an equally excellent sudachi lemon pastry. An encyclopedic wine list at fair prices. P.S.: New head chef; Paul Cabayé
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